Tomato Soup

After a few days traveling I contemplated hitting up Burger King on my way home.  Then I remembered I had frozen cherry tomatoes and this tomato soup was ready in 30 minutes.

Seriously, I don’t know why my brain goes to junk food when I don’t have a plan or travel.  I have to remember it’s not my birthday every day – ha!

Can you freeze cherry tomatoes?

Absolutely!  These cherry tomatoes are from the framers market from September.  Simply put the tomatoes on a cookie sheet and freeze for at least 30 minutes, then store in a ziptop bag.  Because they were frozen individually before storing, they won’t stick together.  

What ingredients to you need for tomato soup?

• tomatoes (regular tomatoes work too!)
• carrots
• celery
• garlic
• vegetable broth

A good stock pot is great too.  I love my cast iron Dutch Oven from Walmart.

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Tomato Soup

Yield: 4 (1.25 cups) servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Did you know you can freeze cherry tomatoes? Just put them on a baking sheet, freeze for 30 minutes, then store in a ziptop bag and they won't stick together. This soup is ready in about 30 minutes - so good!

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Ingredients

• 1 pound fresh or frozen cherry tomatoes
• 3 tablespoons tomato paste
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 garlic cloves, minced
• 1 tablespoon cornstarch
• 1 teaspoon chili powder
• 1 teaspoon crushed red pepper (or to taste)
• 3 cups vegetable broth (or any broth)

Instructions

1. In a stock pot, heat the cherry tomatoes, tomato paste, carrots, celery and garlic with 2 cups of broth.  Simmer over medium low heat for 30 minutes, or until the celery and carrots are fork tender.
2. Blend with a blender, or stick blender, until smooth.  Return soup to pot.
3. Mix the cornstarch with 1 tablespoon remaining broth.  Mix well and add to the pot.  Add in the chili powder, crushed red pepper and remaining broth and simmer for 5 additional minutes.  This is a rather thick soup, so thin out with additional broth to your desired consistency.
4. Garnish with greek yogurt and fresh parsley if you are feeling fancy. 

Notes

For me this soup is 1 WW point. Click this link to see what the points would be on your WW personal plan.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 589mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 3g

Did you make this recipe?

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Have you tried my homemade spaghettios?  So good!